Carbohydrate Content of Foods (751 - 760)

2.6 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
3.9 g

(per 60 g edible portion)
Fish paste product (tsumire)
2 g

(per 30 g edible portion)
Squid, Processed product (shiokara)
9.1 g

(per 140 g edible portion)
Bunashimeji (boiled)
0.3 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
3.8 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
1.6 g

(per 25 g edible portion)
Cattle, Beef product (beefjerky)
8.3 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
1.2 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
3.1 g

(per 50 g edible portion)
Swine, Sausage (frankfurter)

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